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Fresh Lemon Cream Cake |
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2 packages (3
ounces each) ladyfingers
Vegetable cooking
spray
2 cans (14
ounces each) sweetened condensed milk (NOT evaporated milk)
3/4 cup fresh
lemon juice
6 egg yolks
1-teaspoon
fresh lemon zest (grated peel)
6 egg whites,
room temperature
1/4 teaspoon
cream of tartar
Sifted
confectioners' sugar
Lemon slices
for garnish |
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Lightly spray 9 x
3-inch springform pan with vegetable cooking spray. Line bottom with
ladyfinger halves, split sides up. Line side with ladyfinger halves, split
sides in. (To prevent over-browning, cut ladyfingers so they are even with
top of pan.) Set aside.
In large
mixing bowl beat condensed milk, lemon juice, egg yolks and lemon zest
until blended and thick, about 3 minutes. In separate bowl, using clean
beaters whip egg whites and cream of tartar until stiff but not dry. Fold
into lemon mixture. Pour into ladyfinger-lined pan. Bake at 375 degrees
for 20 to 25 minutes or until lightly browned and partially set. Cool
completely. Cover and refrigerate several hours or overnight.
Remove side of
pan. Arrange additional ladyfingers in star design on top. Dust with
confectioners' sugar and garnish with lemon slices just before serving.
10 to 12
servings |
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Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
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